Restaurant Week Toledo offers healthy options for diners

Restaurant Week Toledo (RWT) organizers want everyone to be able to feel good about enjoying a meal out to benefit a great cause.

For the second year, the Leadership Toledo fundraiser has partnered with presenting sponsor Medical Mutual to ensure each participating restaurant offers at least one healthy dish.

Grilled Halibut from Mancy’s Italian Grill

A Leadership Toledo survey showed 31 percent of last year’s RWT diners chose one of the dishes designated as a healthy option, said Mark Tooman, communications manager for Medical Mutual.

“Diners were pleased that there was a healthy option available to them,” Tooman said. “Nearly one out of every three meals chosen was the healthy option. I believe this showed that having a healthy option is important to the customer and that healthy eating has become a mindset for more people.”

Each restaurant’s healthy option was reviewed by Connie Beutel, Medical Mutual’s manager of health promotion and wellness, who offered suggestions on ways to make the dishes even healthier, Tooman said.

A healthy diet helps maintain a healthy body weight and helps prevent or lessen the negative effects of chronic diseases such as diabetes, heart disease and hypertension, particularly when combined with exercise, stress management and other healthy habits, Tooman said.

“As health care and health insurance options change, consumers are being required to take a bigger role in maintaining their health. Healthy eating choices are one way they can be proactive, whether they are at home or dining out at a restaurant,” Tooman said. “By incorporating a healthy option into the Restaurant Week menus, people will be able to make smart choices while supporting a great cause in Leadership Toledo.”

The fourth annual RWT is set for Feb. 24 through March 2. All participating restaurants are locally owned. Each will feature a special RWT menu priced at $10, $20 or $30. (Drinks, taxes and gratuities are not included unless specified.) A portion of proceeds will benefit two of local nonprofit Leadership Toledo’s youth programs: Youth Leadership Toledo and Students in Action.

“The pasta is handmade in house. We make the dough from scratch and roll it out per order, which allows us to have total control of ingredients from beginning to end,” Schank said. “That’s something not everyone does and something we really take pride in.”

Schank said he’s noticed more customers asking for vegan, vegetarian and gluten-free dishes.

“As customers become more health-conscious, we want to cater to that, but also lead that taste by creating options that are tasty but also healthy,” Schank said.

“I like to incorporate things that really pack a punch of flavor, but it’s a little healthier,” said chef and co-owner Erika Rapp.

Rapp said she knows dining out can be stressful for people with dietary restrictions, so she marks all menu items as vegetarian, gluten-free or nut-free to help take the guesswork out of ordering.

“I wanted to identify dishes on the menu so people can order independently and dine with more freedom,” Rapp said. “It’s a conscious effort that I make. We are also always happy to modify dishes to meet specific needs. We do that all the time.”

Mancy’s Italian Grill will offer grilled halibut with pea shoot salad, truffled honey-mustard and corn penne pomodori. The honey is locally produced, the pasta is gluten-free and the whole entree has fewer than 550 calories, said Managing Partner George Mancy.

“Halibut is a nice, white flaky fish,” Mancy said. “It’s really good for you. It’s low in calories, low in sodium and it’s a good source of protein. It’s a nice big meal that’s still light. I think people are going to be excited to try it.”

The Café at The Oliver House will offer a tangy black bean burger with avocado slices, provolone cheese and salsa fresco grilled on a whole wheat roll and served with a chopped salad.

“As far as a veggie burger is concerned, it’s one of the best I’ve tried personally,” said Neal Kovacik, general manager of Oliver House operations. “It’s got good flavor and texture and people seem to really like it.”

Burger Bar 419, Tony Packo’s and Rockwell’s might not come to mind as vegetarian-friendly, but all three eateries plan to offer vegetarian options for RWT.

The Oliver House’s steakhouse, Rockwell’s, will offer a platter-roasted fresh vegetable medley sprinkled with a lemon and honey vinaigrette and served with a side of fettuccine.

“Our chef came up with it,” Kovacik said of the dish, which is not found on the regular menu, but is occasionally made as a special request for vegetarian guests. “He has a special sauce that goes over it. We were going to do fish, but decided to go vegetarian just because we thought it’d be a nice contrast to the steaks. It’s very filling.”

“Our Medical Mutual healthy option is a spin on what is traditionally a fish preparation,” said Zinful owner Joyce Franzblau. “We elected to use duck as an alternative to demonstrate that healthy does not have to be typical meatless or fish entrées. All of our menu items offered during Restaurant Week are also gluten-free. We recognize the trend and are trying to stay ahead of it by making healthy food interesting and delicious.”